Ischler Krapferl W Chocolate Icing Filled Cookies
Indulge in the timeless elegance of **Ischler Krapferl**, a classic Austrian treat that combines rich, buttery cookies with a luscious apricot jam filling and a smooth dark chocolate icing. These decadent sandwich cookies are made with a delicate almond-flour dough, creating a melt-in-your-mouth texture that pairs beautifully with the tangy sweetness of the apricot jam. Each cookie is dipped in velvety chocolate, adding an indulgent finishing touch that elevates the dessert to bakery-worthy perfection. Perfect for holiday gatherings, afternoon tea, or as a thoughtful homemade gift, these cookies are as beautiful as they are delicious. With just 45 minutes of prep time, this recipe effortlessly brings Old World charm to your table. Whether dusted with powdered sugar for a festive flair or served as is, Ischler Krapferl is sure to impress. **Key features**: buttery almond cookies, chocolate icing, apricot jam filling. **Perfect for**: Christmas cookies, Austrian desserts, elegant tea-time snacks.
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Ingredients
- 250 grams All-purpose flour
- 200 grams Unsalted butter
- 100 grams Ground almonds
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 2 large Egg yolks
- 150 grams Apricot jam
- 200 grams Dark chocolate
- 2 tablespoons Heavy cream
- 1 tablespoon Optional: Powdered sugar for dusting
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, ground almonds, and powdered sugar.
Step 2
Add the unsalted butter, cut into small cubes, to the dry ingredients. Using your hands or a pastry cutter, rub the butter into the dry mixture until crumbly.
Step 3
Mix in the vanilla extract and egg yolks to form a smooth dough. If the dough feels too dry, add 1-2 teaspoons of cold water. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 4
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Step 5
Lightly flour your work surface and roll out the chilled dough to about 4mm thickness. Use a round cookie cutter (approximately 5cm in diameter) to cut out circles.
Step 6
Place the cookie rounds onto the prepared baking sheets, leaving a little space between them, and bake in the preheated oven for 8-10 minutes or until the edges are lightly golden. Cool completely on a wire rack.
Step 7
Spread a thin layer of apricot jam on the flat side of half the cookies. Top with the remaining cookies to make sandwiches.
Step 8
In a heatproof bowl, melt the dark chocolate with heavy cream over a double boiler or in the microwave in 20-second increments, stirring until smooth.
Step 9
Dip the top of each cookie sandwich into the melted chocolate, letting the excess drip off. Place the cookies on parchment paper to set. Alternatively, drizzle the cookies with the chocolate for a decorative finish.
Step 10
Let the chocolate set completely at room temperature. For a festive touch, dust the cookies lightly with powdered sugar before serving.
Nutrition Facts
| Serving size | (1075.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5050.9 |
| Total Fat 305.8g | 0% |
| Saturated Fat 148.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 856.0mg | 0% |
| Sodium 97.1mg | 0% |
| Total Carbohydrate 538.9g | 0% |
| Dietary Fiber 33.4g | 0% |
| Total Sugars 307.2g | |
| Protein 68.0g | 0% |
| Vitamin D 36.6IU | 0% |
| Calcium 515.2mg | 0% |
| Iron 39.6mg | 0% |
| Potassium 2474.8mg | 0% |
Source of Calories